Before you start you need muffin cases. Also, make the wet and dry ingredients separately.

Preheat oven to gas mark 6/375°f /200°c and prepare a muffin tin with paper cases.

Sift together the flour, sugar, ground almonds, baking powder, bicarbonate of soda and salt in a bowl.

Beat together the milk, egg, almond favoring and corn oil.

Mix wet ingredients into the dry UNTIL EVEN , but no more than that.

Spoon roughly half of the mixture into the cases with the same amount in each.

Put a dollop of jam (a teaspoon is about right) into the middle of each half-filled case.

Cover the jam with the balance of the dough mix. Bake for 20 mins.

When the muffins come out of the oven put a pan of water to heat, place a bowl over the top and the white chocolate in it to melt.

Once the white chocolate has melted, drizzle or spread each muffin with it and leave to cool.